Chicken Pot Pie in a Shell

Chicken pot pie gets an elegant twist when it's served in a delicate and
delicious puff pastry shell!

Chicken Pot Pie in a Shell
from Campbell's Kitchen

Prep Time: 25 min. Bake Time: 30 min.

1 pkg. (10 ounces) Pepperidge Farm(R) Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion, chopped
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular, 98% Fat Free or Healthy Request(R))
1/2 cup milk
1 pkg. (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken

Directions:
Bake, cool and remove the "tops" of the pastry shells according to the
package directions.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion
and cook until it's tender.
Stir the soup, milk and peas and carrots in the skillet and heat to a
boil. Reduce the heat to low. Cover and cook for 5 minutes or until the
vegetables are tender. Add the chicken and cook until the mixture is hot
and bubbling. Serve in the pastry shells. Serves 6.

Kitchen Clip:
Serve with a tossed green salad with balsamic vinaigrette. For dessert,
serve angel food cake with fresh berries and whipped cream.
Received on Tue May 19 13:47:04 2009